Red Cow

Year by year

Inspections

1. Jan 28, 2026 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floors beginning to degrade in multiple areas of the kitchen, especially around the dish machine. Replace/repair floors with approved flooring. Floors are being redone in May.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Floors are soiled in kitchen, especially under shelving, prep tables, equipment, and under shelves in walk-in cooler. Clean and maintain

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Measured food above 41 degrees (see temps above) in the countertop refrigerator. Manager is adding ice underneath. Instructed to use up food or discard within 6 hours of stocking. Repair unit.

     Code MN Rule 4626.0395A2

2. Jan 15, 2026 Routine Score 90
   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Date of last sale is not being recorded all on shellstock tags. Begin to label with date as descried above.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floors beginning to degrade in multiple areas of the kitchen, especially around the dish machine. Replace/repair floors with approved flooring.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Floors are soiled in kitchen, especially under shelving, prep tables, equipment, and under shelves in walk-in cooler. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop not hung up. Instructed to hang. Corrected on site.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed interior of dish machine with heavy scale build up. Clean and maintain.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Shellstock tags are not being saved and kept on site. Begin to save tags as described above.

     Code MN Rule 4626.0220C

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Measured food above 41 degrees (see temps above) in the following units: 1. 1 door lowboy refrigerator at prep line 2. Countertop refrigerator Instructed to monitor temperatures and adjust temperature dial if needed. Have units serviced if temperature maintains elevated.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed electric deli slicer food contact surfaces not properly cleaned. Be sure all parts, especially those that do not get cleaned in the dish machine are properly scrubbed to remove all food debris. Instructed to reclean, corrected on site.

     Code MN Rule 4626.0840A

3. Dec 31, 2024 VerRec Score 100

   Result: Complete.

4. Dec 26, 2024 Routine Score 90
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Missing date on tags as described above. Ensure date is written on tag as described above.

     Code MN Rule 4626.0220B

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed dish racks blocking area in front of hand sink. Dish racks were moved. Corrected on site. Keep hand sink easily accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Missing paper towels at hand sink in dish area. Paper towels were stocked, corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     PSI gauge displayed 35 psi during rinse cycle. Service machine to ensure display of 15-25 psi.

     Code MN Rule 4626.0563

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed beverage drink dispensing guns with build up of debris on interior holes. Instructed to clean and sanitize immediately. Corrected on site.

     Code MN Rule 4626.0840A

5. Jan 9, 2024 Follow-Up Score 96
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Expired license posted. Post current.

     Code MCO 188.390

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     1. Missing asterisk on sesame tuna on regular menu. 2. Missing asterisk on ahi crisps on happy hour menu. Include.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed floor in dish area damaged and epoxy is worn in some areas. Repair.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device(thermolabel, thermometer, dishtemp plate, etc) to measure utensil surface temp of dish machine to ensure 160 degrees is reached. Obtain.

     Code MN Rule 4626.0710B

6. Dec 21, 2023 Routine Score 82
   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed hand sink in dish area fully blocked with dishes and drying racks. Items were moved - corrected on site. Keep hand sinks accessible at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     1. Observed food(cheese curds-46, chicken-43) inside cooler drawers above 41 degrees. Two cooler drawers were stocked overfull so air was unable to flow around food in cooler drawer. Do not overstock so air can flow freely. 2. Observed eggs above 41 degrees inside plate refrigerator. Eggs were discarded. Discontinue using this cooler for food storage if temp is above 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Could not locate a current certified food protection manager certificate. The posted ones were expired. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Expired license posted. Post current license.

     Code MCO 188.390

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Missing asterisk on sesame tuna on regular menu. Missing asterisk on ahi crisps on happy hour menu. Include.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Missing paper towels at hand sink in dish area. Paper towels were provided- corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed floor in dish area damaged and epoxy is worn in some areas. Repair.

     Code MN Rule 4626.1325A1

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Utensil surface temperature of dish machine measured at 140 degrees- must reach at least 160 degrees. Have unit serviced and use 3 compartment sink for sanitizer dip of dishes until repaired.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     Observed both thermometers(wash and rinse) for dish machine damaged. One isn't moving and the rinse only goes to 35 degrees. Repair.

     Code MN Rule 4626.0635

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device(thermolabel, thermometer, dishtemp plate, etc.) to measure utensil surface temp of dish machine to ensure 160 degrees is reached. Obtain.

     Code MN Rule 4626.0710B